These summer rolls are the Vietnamese variant of Chinese spring rolls, and in fact, this is how they are called many times. And it is that in Vietnamese, its name is gỏi cuốn , which would literally be translated as "rolled salad", but it also usually appears translated as "spring roll".

Pesto alla Genovese is the most popular pesto, also known as basil pesto. Its origin is found in the Italian region of Liguria, specifically, and as its name suggests, in Genoa.

The vegetable Caesar sauce is an ideal dressing for salads, vegetable burgers, baked vegetables, grilled or grilled and for vegetable meats such as seitan or tempeh, either the latter of soybeans or chickpeas.

This sour cream is ideal to generate contrast and add a slightly acidic point to the dishes.

This beet pesto is a very striking sauce both at sight and taste, because thanks to the combination of its ingredients it has a very special flavor, where sweet, sour, salty notes and a slight bitter point are detected, all in perfect harmony.

Romesco sauce is a very easy to prepare sauce, with a mild flavor and a spicy point that has its origin in the Catalan region of Camp de Tarragona, where it is a tradition to consume it since at least the end of the 19th century, as indicated by the Written references of the time.

Stuffed avocados are a very popular entree that allows many combinations, although they are the ones with the freshest, acidic and sweet ingredients that are most successful.

The pink sauce or cocktail sauce is a cold and creamy sauce very easy to prepare and of which there are different versions around the world with small variations.

Mayonnaise or mayonnaise is a sauce from Mahon (Menorca, Balearic Islands) which has been recorded since at least the year 1750. It is a sauce very similar to alioli , but does not use garlic in its preparation, so that its flavor is much softer and lighter.

The carbonara is one of the best known recipes of Italian cuisine, and also one of the most exported and versioned since it appeared for the first time written by Ippolito Cavalcanti in 1839.